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PdfIn large skillet, heat lard to medium hot.
Stir in flour and continue stirring until it turns a very light brown. This will take 3-4 minutes.
Add all the dry ingredients and continue to cook for 1 minute, constantly stirring and blending ingredients.
Add water or broth, mixing and stirring until the sauce thickens.
Turn heat to low and let sauce simmer for 15 to 20 minutes.
Add more water to adjust the thickness to your preference.
Instead of using a meat broth or water, make a basic red chile broth by combining 4.5 cups of water with 2 dried guajillo, one dried ancho, ⅓c chopped onion, and a crushed clove of garlic.
Simmer for about 20 mins then puree and strain. This should give you 4 cups of broth....2 for the enchilada gravy and 2 for the Mexican rice.